Grilled Melon and Prosciutto with Extra-Virgin Olive Oil is best grilled directly over a medium to low flame or coals. For anyone who loves salty and sweet, this recipe will be a favorite and will really impress your guests. This is a great appetizer as it grills up fast and can be served to guests as you start to grill up the main course!
Recipe by Elizabeth Karmel
1 Cantaloupe melon, sliced into 2-inch wedges
12 thinly sliced pieces of prosciutto
Extra-virgin olive oil for drizzling
Kosher Salt, Fleur de Sel or Course Sea Salt
- Wash and dry cantaloupe, cut in half and scoop out the seeds.
- Cut each half into thirds, leaving the rind on the melon.
- Brush each piece lightly with olive oil.
- Place melon directly on the cooking grate for 6-10 minutes or until marked and warmed through. Turn once halfway through the cooking time.
- Remove melon from the grill and set aside on a clean platter.
- While the melon is still warm, wrap 2 slices of prosciutto around each wedge of melon.
- Drizzle with extra-virgin olive oil and sprinkle with fleur de sel.
Recipe is courtesy of Elizabeth Karmel. Elizabeth Karmel grew up in North Carolina where she was raised on BBQ. Karmel is frequently quoted and generally regarded as America’s female grilling expert. Karmel created Girls at the Grill in 2001 to share her passion for outdoor cooking with girls (and any willing guy) everywhere. www.GirlsattheGrill.com is committed to providing backyard cooks (and women who are tired of burnt chicken and shoe-leather steak) with simple easy-to-understand instructions, lifestyle information and recipes for everything from classic cookouts to gourmet grill meals. Grill Friends is a line of kitchen and grilling tools that solve problems that real cooks have in the kitchen, around the grill and at the table. www.grillfriends.com.